Chicken with pumpkin and rice
4 servings
85 minutes
Chicken with pumpkin and rice is a tender, aromatic dish with a hint of Eastern spices. Its roots lie in European cuisine, but the combination of ingredients gives it warm Eastern notes. Lemon juice and ginger create a piquant flavor in the chicken meat, which becomes especially tender as it absorbs the spices. The pumpkin adds a sweet velvety texture to the dish, while the rice provides a harmonious base that perfectly absorbs the juices of the vegetables and meat. Slow cooking allows all ingredients to reveal their flavors, creating a rich and cozy palette of tastes. This dish is perfect for family dinners or cozy evenings, filling the home with aromas of comfort and warmth.
1
Cut the chicken breast into small strips. Squeeze lemon juice, grate ginger, and add a mixture of pepper and turmeric to the meat, mix, and let it sit for 15-20 minutes. During this time, you can peel the carrot, onion, and pumpkin.
- Chicken breast: 1 piece
- Lemon: 0.5 piece
- Fresh ginger: 1 teaspoon
- Ground black pepper: pinch
- Turmeric: pinch
- Carrot: 1 piece
- Onion: 1 head
- Pumpkin: 400 g
2
Pour oil into the cauldron, heat it to maximum, add meat, and while stirring frequently, add coarsely chopped vegetables (carrot, onion, pumpkin).
- Vegetable oil: 4 tablespoons
- Chicken breast: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Pumpkin: 400 g
3
The rice is rinsed and then sautéed with vegetables and meat for a while. Add a little salt and three times more water than the volume of rice, or twice as much if drier rice is needed.
- Rice: 1 glass
- Chicken breast: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Pumpkin: 400 g
- Salt: pinch
- Water: 3 glasss
4
Cover it, set the minimum temperature, and forget about it for 40 minutes.